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These Chocolate Baked Donuts are soft and light, filled with a double dose of chocolate. Triple chocolate, if you count the glaze. And I do… count the glaze! And easy? Oh my. There is no frying, the batter is a breeze to make with ingredients you likely have on hand.
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This is the only recipe you’ll ever need for Double Chocolate Baked Donuts. Is there anything better than a chocolate donut? Especially when it’s made with sour cream for softness and covered in a rich, thick, glossy chocolate glaze? I don’t think so. It’s simply, divine. To a chocolate lover, that is.
Homemade chocolate donuts can be moments away.
Perfect for Friday nights, Halloween (because we always have donuts on Halloween, thanks mom), odd chocolate cravings, you name it, these baked donuts are perfect for almost any occasion.
Healthier? Well… it’s a matter of perspective. They’re not fried, so they can definitely be considered healthier by comparison to a regular donut. Don’t you love the way I think?
Here’s why I love this recipe:
- I can make them on-demand, any time of the day or night.
- They are easy and quick to make. The batter comes together beautifully with no electric mixers. Just a simple bowl, spoon, and whisk.
- Filled with double and rich chocolate that is as smooth as silk. And a bit addictive, too.
- The texture of these chocolate donuts is moist with a light chocolaty crumb.
- And best of all, they satisfy chocolate cravings!
Choosing a Donut Pan
To begin, you will need a baked donut pan. Amazon has many options to choose from. And most are quite affordable. I have the Nordic Ware donut pan from Target, but the Wilton donut pan has great reviews on Amazon.
Frequently Asked Questions
Baked donuts do not have the same texture as a favorite donut shop. Baked donuts are more cake-like in texture, and their outer edges are a bit softer than fried counterparts. That aside, these baked donuts are incredibly delicious. Like, I can’t keep everyone out of the kitchen when I bake them… delicious. Frankly, I love them. Maybe even better than the donut shop.
These baked donuts contain a double dose of chocolate. Cocoa powder is added to the batter along with chocolate chips that melt into the donut as it bakes. The melted chocolate glaze brings a third layer of decadence! And don’t forget the chocolate sprinkles!
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- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon instant espresso powder
- 1/2 cup chocolate chips
- 1 large egg
- 1/2 cup brown sugar
- 1/3 cup milk
- 1/4 cup sour cream
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vinegar
- 1/2 cup chocolate chips
- 3 tablespoons cream or milk
- 2 tablespoons butter
- Preheat oven to 350°F. Grease a donut pan with oil or butter; set aside.
- Make the donuts: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, espresso powder, and chocolate chips. Set aside.
- In a separate bowl, whisk the egg with brown sugar until well mixed. Add the milk, sour cream, melted butter, vanilla, and vinegar; whisk to combine.
- Add the flour mixture to the egg mixture and stir until just combined. The batter will be thick. Using a spatula, transfer the batter to a piping bag or zip-top plastic bag. If you don't have either, a spoon will do just fine! Cut off the tip of the piping bag or plastic bag and fill donut cavities with batter until 3/4 full.
- Bake for 12-15 minutes or until a toothpick inserted into the center of the donuts comes out clean. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the chocolate glaze: Microwave the chocolate, cream, and butter in 30-second intervals, stirring in between until melted. Or use a double boiler and melt the chocolate, stirring until smooth. Once the donuts are completely cool (this only takes a few minutes), dip the tops of the donuts into the chocolate glaze and place them on a rack to set. While the chocolate is still wet, add sprinkles or other decorations to the top.
The donuts are best on the day they are made. If you have any leftovers, store in the refrigerator for up to 3 days.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 304mgCarbohydrates: 41gFiber: 2gSugar: 23gProtein: 6g